Total time: 50
Cooking time: 50
Ingredients description: 800 g 10 thin slices of swordfish – 500 g tomato puree – 150 g spicy provolone – 20 g peeled and peeled pistachios – 20 g pine nuts Ò 1 egg Ò breadcrumbs – chopped parsley Ò onion Ò garlic – dried oregano Ò capers desalted – extra virgin olive oil Ò salt Ò pepper
Ingredients: 800 grams of thin slices of swordfish | 500 grams of tomato puree | 150 grams of spicy provolone cheese | 20 grams of peeled and peeled pistachios | 20 grams of pine nuts | 1 egg | breadcrumbs | chopped parsley | onion | garlic | dried oregano | desalted capers | extra virgin olive oil | salt | pepper
Preparation: Chop half an onion and a clove of garlic and brown them in a saucepan with a spoonful of oil. Add the passata, salt and pepper and cook for about 25. Complete the sauce obtained with dried oregano and some capers. Beat with a wet meat mallet (so I won't stick to the fish) 8 slices of sword, in order to thin them. Blend the remaining fish together with the provolone, egg, 30 g of breadcrumbs, a teaspoon of parsley, pistachios and pine nuts, obtaining the filling for the chops. Arrange the filling on the slices of sword and close them in a roll (chop); pass them in the breadcrumbs and brown them in a pan with a drizzle of hot oil. Cook them by turning them for 5-6. Salt them only if needed (considering that the provolone is very savory) and serve with the tomato sauce.
Photo: / 2014 / 2014_11 / 11201412602